Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Good morning from the Hungry Southern Belle kitchen! I hope that y’all had great weekends! We spent lots of time outdoors, catching up with friends and smoking some yummy meat on the Big Green Egg. I wanted to share another new recipe (recipe courtesy of Cooking Light) that we tested last week for a yummy late week meal. The flavors from the chicken and goat cheese balanced beautifully with the sun dried tomatoes. We served it over a bed of orzo pasta but you could easily substitute with brown rice or a bed of zucchini noodles or spaghetti squash. Enjoy y’all!

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Ingredients:

1 cup boiling water

1/3 cup sun-dried tomatoes, packed without oil

2 teaspoons olive oil, divided

1/2 cup chopped shallots, divided

1 1/2 teaspoons sugar

3 garlic cloves, minced

2 1/2 tablespoons balsamic vinegar, divided

1/2 cup (2 ounces) crumbled goat cheese

2 tablespoons chopped fresh basil

3/4 teaspoon salt, divided

4 (6-ounce) skinless, boneless chicken breast halves

1/8 teaspoon freshly ground black pepper

3/4 cup fat-free, less-sodium chicken broth

1/4 teaspoon dried thyme

2 teaspoons cornstarch

2 teaspoons water

Preparation:

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.